YOUR SOLIN GENERATED RECIPE
Lean ground turkey and gluten-free pasta baked in a savory herb-infused tomato sauce with sweet corn kernels for a comforting, bubbly finish.
INGREDIENTS
6 oz Ground turkey
1 oz Gluten-free brown rice penne
0.25 cup Frozen corn kernels
0.5 cup Tomato puree
0.5 tbsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 oz Part-skim mozzarella cheese
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the gluten-free penne until just al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.
Add the ground turkey to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.
Stir in the tomato puree, corn kernels, dried oregano, sea salt, and black pepper, allowing the sauce to simmer for 3-5 minutes.
Gently fold the cooked pasta into the turkey and sauce mixture until every noodle is well-coated.
Transfer the mixture into the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
Bake for 15 minutes, or until the cheese is melted and the edges are beginning to bubble.
Remove from the oven and garnish with freshly chopped parsley before serving.